DEVILED HAM PUFFS

theresa dibert

By
@atlantismoons

THESE MAKE GREAT SNACKS AND STARTERS. A GOOD ADDITION TO YOUR GAMEDAY MENU. YOU CAN ALSO FILL THESE UP WITH PUDDING, EGG SALAD, CHEESE... ANYTHING IS GOOD.


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Comments:

Serves:

MAKES 52 PUFFS

Cook:

25 Min

Ingredients

3
4 1/2 oz. cans deviled ham
1/2 c
sour cream
1
2 oz jar pimientos ( drained)
1/4 c
minced celery
1 Tbsp
prepared horseradish
1/4 tsp
onion salt
1/4 tsp
black pepper
1
stick of butter ( 8 tbls )
1 c
all purpose flour
1/2 tsp
salt
4
large eggs

Directions Step-By-Step

1
COMBINE FIRST 7 INGREDIENTS IN A MEDIUM BOWL AND MIX WELL. CHILL COVERED FOR 1 HOUR.
2
PRE HEAT OVEN TO 400 DEGREES
3
PLACE BUTTER AND WATER IN MEDIUM SAUCEPAN. BRING TO A ROLLING BOIL OVER HIGH HEAT. GRADUALLY STIR IN FLOUR AND SALT, STIRRING CONTINUALLY OVER LOW HEAT UNTIL MIXTURE FORMS A BALL. ABOUT 1 MINUTE. REMOVE FROM HEAT. ADD EGGS AND BEAT UNTIL DOUGH IS SMOOTH AND GLOSSY.
4
DROP BY ROUNDED TEASPOONFULS ONTO BAKING SHEET. BAKE UNTIL PUFFED AND GOLDEN BROWN, ABOUT 25 MIN. REMOVE TO WIRE RACK TO COOL
5
CUT OFF TOP OF EACH PUFF AND RESERVE. REMOVE SOFT CENTER AND DISCARD. SPOON 1 ROUNDED TEASPOONFUL OF HAM MIXTURE INTO EACH PUFF. REPLACE EACH TOP.

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